Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

I use whole eggs, vanilla, cinnamon, and some maple syrup. On the bread, I avoid anything crumbly. I always pre-toast the bread before dipping. How much I let it soak, depends on personal preference and the constitution of the bread. At the Asian market, they have this bread that has a sweet taro paste folded into it. The kids LOVE... LOVE... it when I use that stuff. Actually, everyone loves it, come to think of it. Always use butter... mmm....

Thanks all. Anyone bake it or just griddle them? I am thinking of letting the brioche soak overnight and throw I the oven to bake while the family opens gifts. With a 3 year old, we better get right to unwrapping

I used to use leftover sourdough, and blend it with an Anglaise mix ( + cinnamon, nutmeg, ginger), pass through a Tamis, pour it into a loaf tin, Vac the tin and cook it sous vide for a couple of hours @82 degrees from memory but I'd have to check.

We'd cut it into tick slices, then caramelise it in foaming butter, it didnt have the texture of classic French toast, but it was pretty tasty.

Thanks all. Anyone bake it or just griddle them? I am thinking of letting the brioche soak overnight and throw I the oven to bake while the family opens gifts. With a 3 year old, we better get right to unwrapping

My best friend and his mom both have bed and breakfasts. Their most requested breakfast is their baked french toast ( written up in Bon Appetite tears ago ). They set it up the night before and bake it in am just like you're thinking.

My best friend and his mom both have bed and breakfasts. Their most requested breakfast is their baked french toast ( written up in Bon Appetite tears ago ). They set it up the night before and bake it in am just like you're thinking.